Raspberry Sugar Cookies Vegan

These Raspberry Cookies are my go-to for a bright and chewy treat that never fails to impress everyone at the table. Soft in the center with just the right amount of crispy edges these cookies are packed with pockets of tart raspberry and a classic sweet sugar base. They are naturally gluten free nut free and without eggs which means almost everyone can enjoy them. I discovered the perfect technique for keeping eggless cookies tender for days and since then this has become a favorite in my family’s baking rotation.

My little one asks for these every birthday because the colors remind us of summer berries. I love that this recipe is flexible enough to fit last minute cravings or special occasions.

Ingredients

• Frozen raspberries: add tartness and a pop of juicy flavor look for berries with no added sugar for best results
• Gluten free flour: a 1 to 1 blend with xanthan gum helps the cookies hold together and stay soft
• Cornstarch: provides extra chew and helps the cookies stay thick pick a fine powdered brand for best texture
• Baking powder: lifts the dough for a fluffy yet sturdy texture check for a fresh leavening agent
• Kosher salt: balances the sweetness and brings out the raspberry taste choose a salt with an even grain
• Unsalted butter or vegan baking stick at room temperature: gives the cookies richness and tender crumb use a quality plant-based option for dairy free
• Granulated sugar: both in the dough and for rolling adds sweetness and a perfect crunch use a fine sugar that blends easily
• Milk: dairy or non dairy gives moisture and helps blend the flavors use a neutral flavored milk option
• Red food coloring: just a drop or two creates a pretty marbled effect gels give a brighter hue with less liquid
• Plastic wrap and parchment paper: make for easy handling and less mess essential for shaping and baking
• Tips for quality ingredients: always check frozen berries for freezer burn use fresh baking powder and soften the butter fully before mixing

Step-by-Step Instructions

Make the Raspberry Syrup:

Cook frozen raspberries with sugar in a saucepan over medium heat stirring often for around 10 minutes until the fruit is fully broken down and syrupy but still a little chunky this syrup will bring intense fruit flavor to every bite

Strain and Cool:

Pour the cooked raspberry mixture into a mesh strainer set over a bowl pressing gently to extract the syrup and set aside to cool you want a thick but pourable liquid for best integration

Chop the Raspberries:

Roughly chop the remaining frozen raspberries into small pieces but not so small they turn to mush freeze them again until ready to mix in to keep the dough firm

Mix the Dry Ingredients:

In a large bowl whisk gluten free flour baking powder cornstarch and salt together so everything is well distributed and no clumps remain

Prepare the Egg Substitute:

In a small bowl stir cornstarch with water until it dissolves into a thin watery paste this acts as your gentle binder

Cream the Butter and Sugar:

Beat the butter and most of the sugar together with an electric mixer for two to three minutes until creamy and pale this creates the cookie base’s tenderness

Add Wet Ingredients:

Mix in the cornstarch water mixture milk cooled raspberry syrup and optional food coloring the dough will turn a pastel pink with some fruit chunks

Combine Dry and Wet:

Slowly add the flour mixture to the wet mixture just until combined scrape bowl edges for any missed bits overmixing will toughen the dough

Fold in Frozen Raspberries:

With a spatula gently fold in the chopped frozen berries for a marbled effect do not overmix to avoid a wet sticky dough

Freeze the Dough:

Cover the bowl with plastic wrap and freeze at least one hour until firm freezing is essential in keeping the cookies thick as they bake

Shape and Roll in Sugar:

Scoop large dollops of dough with a cookie or ice cream scoop roll in reserved sugar to coat for a crunchy finish

Bake:

Arrange on a parchment lined baking sheet spacing out widely bake at three hundred twenty five degrees Fahrenheit for fifteen minutes to achieve a soft center and crisp golden edges

Shape and Cool:

As soon as they come out use a spatula to gently nudge the edges into a round shape let cool on the pan for five minutes before moving to a rack so the cookies hold together

Pin

The burst of color from the raspberry syrup always brings back memories of summer mornings making treats with my niece who loves swirling in a little extra syrup for fun

Storage Tips

Keep baked cookies in an airtight container in the fridge for up to three days They are still soft and chewy even after a few days thanks to the cornstarch When making ahead freeze dough balls on a sheet until firm then transfer to a bag for up to thirty days Bake them straight from frozen with maybe one extra minute in the oven

Ingredient Substitutions

Use a good quality all purpose flour if you are not gluten free Plant based butter and unsweetened non dairy milk create lovely vegan cookies without sacrificing taste or texture If you do not have red food coloring just let the raspberry syrup tint the dough naturally for a subtle pink hue

Serving Suggestions

Pair these cookies with a cup of lemon or herbal tea for a fresh afternoon snack Stack them atop vanilla ice cream or use them for a colorful ice cream sandwich Wrap individual cookies for gifting especially during spring and summer celebrations

Cultural Context

Raspberry cookies like these are a modern spin on classic fruit-filled teatime treats Their bright color and tangy bite are inspired by old-fashioned berry desserts but made accessible for today’s dietary needs I love sharing these at gatherings where everyone is included no matter their allergy

Recipe FAQs

→ How do I keep the cookies from spreading too much?

Freeze the dough for at least an hour before baking. This prevents excessive spreading in the oven.

→ Can I use fresh raspberries instead of frozen?

Frozen raspberries work best for structure, but you may use fresh; just chop gently and avoid overmixing.

→ What makes these cookies eggless and vegan-friendly?

Cornstarch mixed with water acts as an egg substitute. Use vegan butter, nondairy milk, and vegan sugar for a fully plant-based treat.

→ How should I store the finished cookies?

Keep them in an airtight container in the refrigerator for up to three days to maintain freshness.

→ Can I freeze the dough for later?

Yes! Wrap dough balls in plastic, place in a zip-top bag, and freeze for up to one month. Bake from frozen when ready.

→ Why is my dough turning slimy?

Overmixing raspberries can release excess juice. Fold them in gently for the best texture.